Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would
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Centennial Farms Dairy: Business Proposal Erica Gordon Roberts ECO561 Genevieve Turano October 7, 2014 Centennial Farms Dairy: Business Proposal Centennial Farms Dairy has served the southeastern portion of the United States for over 25 years. While its primary customer has been the 220 traditional Kroger Stores, we are looking at expanding our market share by acquiring additional customers in the region. The plant has been presented the opportunity to tap into the Sprouts Market who is new
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that describes an organization’s advertising and marketing efforts for the coming year. HACCP: HACCP is a logical, scientific approach to controlling hazards in meat production. It is a preventive system ensuring the safe production of food products Food-borne illness: disease that is carried or transmitted to human beings by food. The majority are infectious and are caused by bacteria, viruses, and parasites. Recruitment: The process of identifying and hiring the best qualified candidate from
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100th Street, Brooklyn, NY 11236 jasmineedwards47@yahoo.com 646-778-1592 QUALIFICATIONS SUMMARY Outstanding skills in cooking and preparing a variety of foods; strong knowledge of food preparation in large quantities, presentation methods/techniques, and quality standards. Ability to use food preparation items, at a production station such as: griller, utensils knives, spoons, tongs, whips. Possess excellent customer service and communication skills. EXPERIENCE Union Square Events
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Business Name & Location: GFC (Green Food Corner) 2/H/5 Goldreen Street Shymoli, Mohamadpur Dhaka-1207 Ph: 01736084927**,01674974517** Fax: 02888888 Name of the Venture The restaurant is a partnership firm. As it will be established in an aristocratic area, the name should be worthy to attract the attention of the customers. So, we decided to name it as ‘GFC’. Location and Facilities of the Venture ‘GFC’ will range in size of 3000 square feet and will seat 100 guests at a time. In order to
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Food and Beverage Operations Management Student ID: 109700 Student Name: Rachel Gathoga Unit Name: Food and Beverage Operations Management Unit Code: L/601/1791 Dinesh Bist 15th June 2012 Part 1 Part A Discuss the characteristics of food production and food and beverage service systems? Food production can be seen as the system of food movement from the purchasing of the product or foods to the serving. The product result could lead to what is called a ready to serve state. This
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BREAD AND PASTRY PRODUCTION NC II | |Page No. | | | | | | | |SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION
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the kitchen blueprint . The factors used in planning a menu include : facilities for cooking and service , staff capability , pricing policy based on costs , business promotion and marketing , balance, availability and season of supplies and clientele . (i) Facilities for cooking and service Equipment must be adequate , particularly as improvisation often leads to poor safety and hygiene practice . It is important to realise , as well , that any unfair loading of work in one production or service
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1. Executive Summary The interest by consumers in the coffee house industry is sweeping the country. Coffee Toffee will provide a friendly, comfortable atmosphere where the customer can receive quality food, service and entertainment at a reasonable price. The coffee house will offer a variety of choices to the customers. Coffee and tea of all sorts will be offered. Juice, soda, and non-alcoholic beverages also will be available. Coffee Toffee will serve breakfast, lunch and dinner. The interior
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Beacon International College Course: Pearson BTEC Level 5 HND in Hospitality Management Unit: Finance in the Hospitality Industry Assignment No: 1 Name: Yau Chiu Wai(Sam) Submission: 4/12/2014 1. Identify and review the possible sources of funding that can be used for SEAFRONT hotel new business venture. Explore variety of options, discuss the advantage and disadvantages to assist you to derive the best possible approach. For building guest houses for SEAFRONT hotel, there are several
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